4 Ingredient Slow Cooked Chuck Roast Recipes

4 INGREDIENT SLOW COOKED CHUCK ROAST

Steps:

• Heat the oven to 275 degrees or the Crockpot to LOW.
• Coat the bottom of the pan with ketchup and set roast on top.
• Mix the ketchup, onion soup seasonings, and water until smooth.
• Pour the mixture over the meat and cover.
• Cook in the oven for 4 hours or until meat shreds easily.
• Cook on LOW in the Crockpot for 6 hours or until meat shreds easily.
• Shred the meat.
• Let the meat sit in it's juices 10+ minutes after it is shredded.
• Serve warm over mashed potatoes or inside hoagie rolls.

4 INGREDIENT FIX IT AND FORGET IT CHUCK ROAST

Steps:

• 1. In the bottom of your Crock Pot, whisk together the onion soup, ginger ale, and gravy. Set aside.
• 2. In a large skillet on medium-high heat, heat the oil (put just enough in to cover the bottom of the pan).
• 3. Sear the roast for up to 2 minutes on all sides.
• 4. When you have seared all sides of the roast, place the roast in the gravy mixture in the Crock Pot. Flip it over to make sure the roast is covered in gravy.
• 5. Put the lid on the Crock Pot and cook on low for 8 hrs or 5 hours on high.

WEEKNIGHT SLOW COOKER CHUCK ROAST

Steps:

• Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
• Cook on Low for 7 to 8 hours.

EASY 4 INGREDIENT CROCK POT ROAST

Steps:

• Spray crock pot with nonstick cooking spray and place roast inside.
• Whisk together soup mix, gravy mix, and apple juice in a bowl and pour over roast.
• Cook on low for 6-8 hours.

MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.